The word comes from French where it first appeared in Paris shops around 1450. Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs or turkeys. The rotation cooks the meat evenly in its own juices and allows easy access for continuous self-basting. At Sauce Odyssey we roast anything from pineapple and carrots to whole chickens and pork shoulders.
Most of what we do in the Sauce Odyssey kitchen centers around our workhorse, the rotisserie.
Ian was born in Manchester, New Hampshire but grew up in San Antonio, Texas. His passion for cooking was instilled in him by his father. He loved everything about it, which eventually inspired him to pursue a profession in the culinary arts. Constant learning experiences mixed with the excitement and pressures of the job are what keep Ian steady on his path. He has now been cooking since 2009, in more casual BBQ and pizza establishments to the upscale Feast restaurant in San Antonio, a new American tapas-style concept. His last post before Sauce Odyssey was Battalion, a high-end Italian concept operated by the same restaurant group as Feast.